RISOTTO WITH SAUSAGES, ARTICHOKES AND BLACK TRUFFLES

Rezept von Alfonso Iaccarino

30'

Medium

RISOTTO WITH SAUSAGES, ARTICHOKES AND BLACK TRUFFLES

Zutaten

280 g Riso Gallo Carnaroli Risotto Rice
1 litre chicken stock
20 g black truffles
2 artichokes
60 g sausages
½ glass pork cooking juices
1 small bunch parsley leaves
1 small onion
2 cloves garlic
extra virgin olive oil

Zubereitung

Risotto with sausages, artichokes and black truffles: cut the onion in half and prick the skin all over with the cloves and then brown it slightly in a saucepan with 4/5 tablespoons of oil. When it starts to colour, remove and add the rice to the pan, stirring with a wooden spoon until it is well coated and starts to change colour. Add a ladleful of boiling hot stock and when it has been absorbed, continue to cook by adding more hot stock a little at a time. Meanwhile blanch the parsley leaves in boiling water, drain and cool in iced water, then finely chop in the blender. Clean the artichokes, cut the into thin strips and fry a few of them quickly in half the oil. Cut the sausage into small pieces and brown in a little oil in a saucepan. Add the rest of the artichokes and cook for a few minutes over a gentle heat, then add to the risotto when this is three-quarters cooked. Finish off cooking, stirring continuously, and stir in some of the pork cooking juices, the blended parsley and 5 g black truffle cut into tiny cubes. Serve the risotto on hot plates, decorating it with the fried artichokes, truffle and remaining cooking juices.

RISOTTO WITH SAUSAGES, ARTICHOKES AND BLACK TRUFFLES

Zutaten

Zubereitung

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